 |
Sweet Basil |
| Class | Day, Date & Time | Instructor | Fee | |
LUNCH AND LEARN |
Friday April 1 |
Amy Barnes |
$25 |
|
| Enjoy a delicious lunch & DEMONSTRATION lesson with this specialty menu. Amy will show us her healthy homemade Chorizo with Huevos Rancheros in Corn Tortilla Cups with Salsa Verde. Dessert will be refreshing Lime Cheesecake. | ||||
GOURMET COUPLES |
Friday April 1 |
Patricia Ribeiro |
$150 per couple |
|
| Plan an evening of cooking with your partner & join this fun class. Our lesson is Tortellini Salad with Herb & Tomato Vinaigrette, served with Pinot Grigio. The entrée is Crabmeat-stuffed Sole with Meuniere Sauce; Bacon & Pancetta Potatoes & Spinach & Cheese Puffs served with Chardonnay. Dessert is Blueberry-Mascarpone Crepes with Blueberry Sauce. | ||||
CAKE DECORATING |
Saturday April 2 |
Melissa Stockmar |
Full |
|
| Learn to decorate your own cakes & use fondant & icing. You'll learn to make fondant roses & use icing to practice writing, make borders & flowers. You'll go home with your own professional looking decorated Cake! Equipment is included. | ||||
FRENCH & FABULOUS |
Tuesday April 5 |
Linda Hunt |
Full |
|
| Enjoy a fabulous lesson & learn first hand why the best of the best is classic French Cuisine. Come to prepare Creamy Leek & Potato Soup with Fried Leeks; Bacon & Apple-stuffed Pork Tenderloin with Riesling Sauce; Flat-Iron Steak with Shallots & Red Wine Reduction; Grilled Artichokes & Lemon with Spicy Garlic Mayonnaise; Cucumber Salad with Lemon-Basil Vinaigrette; & Pear Tart with Ginger Whipped Cream. | ||||
ESSENCE OF COOKING |
Tuesdays April 5-June 22 |
Linda Martin |
$660 |
|
| This 12 week culinary course is for those who want to learn about all facets of cooking to become good cooks but don't want to make it a career. This series includes lectures; written materials; demonstrations of culinary terms; techniques & tools; ingredient selection; menu planning & presentation techniques. Hands-on lessons will be: Kitchen Basics, Terminology & Knife Skills; Sauces; Soups; Sautéing & Braising; Eggs; Grilling & Roasting; Fish & Shellfish; Potatoes, Pasta & Rice; Quick Breads & Yeast Breads; Hors d'oeuvres & First Courses; Baking & Desserts; & Graduation Dinner. | ||||
PASSOVER CELEBRATION |
Wednesday April 6 |
Laura Slama |
$55 |
|
| Celebrate the holiday with an outstanding menu. Your family & friends will appreciate your efforts! Join us to learn Wild Mushroom & Asparagus Frittata; Smoked Salmon Matzo Brie with Sweet Onions & Dill; Roasted Chicken with Apricot Glaze over Quinoa Pilaf; Spice Rubbed Lamb Brochettes with Eggplant Pesto Rolls; Sweet Potato Kugel with Apples & Raisins; & Chocolate Pudding Cakes. | ||||
PRIMO PASTA |
Wednesday April 6 |
Patricia Ribeiro |
Full |
|
| Learn to make & enjoy fresh Pasta (we'll use store bought too) & pair with these fabulous Sauces. Our lesson is Warm Basil Gnocchi Salad with Carpaccio of Tomatoes; Mini Lasagnas with Corn & Mascarpone; Cauliflower, Pasta & Cheese Gratin; Eggplant & Goat Cheese Ravioli with Tomato-Basil Cream Sauce; Fusilli with Shiitake Mushrooms, Broccoli Rabe & Prosciutto Sauce; Stuffed Shells with Chicken, Arugula & Alfredo Sauce; & Pasta Rounds with Spinach-Ricotta Mousse. | ||||
GRILLING GREATNESS |
Thursday April 7 |
Amy Barnes |
$55 |
|
| Some of us grill year round which makes Grilling a way of life! Join us for an inspiring lesson to learn Grilled Shrimp on Caesar Salad; Beef Kebabs with Roasted Red Pepper Dipping Sauce; Peanutty Pork Tenderloin Kabobs; Marinated Mushroom, Chicken, Bacon & Pineapple Kabobs; Cheesy Corn Risotto; Grilled Sweet Potato Wedges; Unbelievable Grilled French Bread; & Apple Pie ala Mode. | ||||
SOUTHWEST SPLENDOR |
Thursday April 7 |
Linda Martin |
Full |
|
| There's nothing like the flavors of Southwest foods. Learn to create this marvelous repertoire of Southwest flavors for entertaining & family meals. This creative lesson includes Flamed Tequila Shrimp Appetizer; Grilled Rib Eye with Tomato-Red Chile Sauce; Roasted Salmon with Red Pepper & Smoked Paprika Sauce; Southwest Spiced Couscous; Jalapeno Cheese Grits; Marinated Roasted Vegetables; & Chocolate Kahlua Cake with Ancho Chili-Spiced Whipped Cream. | ||||
LUNCH AND LEARN |
Friday April 8 |
Linda Martin |
$25 |
|
| Join us to learn a great menu & enjoy a delicious lunch! This DEMONSTRATION is Roasted Salmon with Sundried Tomato Vinaigrette served with Sautéed Swiss Chard & Caramelized Onions. Dessert will be Dark Chocolate-dipped Strawberries. | ||||
GOURMET COUPLES |
Friday April 8 |
Patricia Ribeiro |
$150 per couple |
|
| Invite your partner to share the experience of cooking a terrific menu, then enjoy a sampling of wine with dinner. Join us & learn Eggplant & Mint Bruschetta; Mushroom Barley & Roasted Asparagus Salad, served with Sauvignon Blanc. The entrée will be Roasted Lamb Chops with Shallots, Tomatoes, & Olive Jus; Cauliflower Gratin; & Risotto with Corn & Basil, served with Merlot. Dessert is Tiramisu Parfaits. | ||||
MOMS & KIDS COOK |
Saturday April 9 |
Melissa Stockmar |
$50 per person |
|
| This class is for kids (ages 8 & above) & Moms & will teach new cooking techniques with recipes you'll love to share with your family. Come to prepare Parmesan Chicken Fingers with Creamy Marinara Sauce; Mac n' Cheese Soup; Alfredo Chicken Pot Puff Pies; Indian Fry Bread Tacos; Caprese Panini Sandwiches; & Easter Cupcakes (with Custard Filling & Coconut Buttercream); We'll also make naturally dyed Easter Eggs. | ||||
THE ITALIAN GRILL |
Saturday April 9 |
Shelley Holman |
Full |
|
| We're going to show you how to grill - Italian style - in this fun class. Come learn this lovely Italian menu so you can create many wonderful Italian meals of your own! Our lesson will be Italian Mixed Grill & Vegetables over Saffron Orzo; Sausage & Pepper Skewers with Grilled Polenta; Crusty Grilled Potato & Green Onion Salad; Bread Salad; & Sweet Dessert Panini & Grilled Pears with Raspberry Sauce. | ||||
EASTER BRUNCH |
Tuesday April 12 |
Melissa Stockmar |
$55 |
|
| Learn to create this special meal to share & celebrate the holiday with your family & friends. Everyone will be impressed! Come for Cream Puffs filled with Mango-Avocado Shrimp Salad; Phyllo & Egg Breakfast Torta (Phyllo layered with Sausage, Peppers, Mushrooms & Spinach); Upside-down Caramel Latte Bake (Caramel-Pecan Custard Filling with French Bread & Espresso Whipped Cream); Maple Glazed Ham with Apple Cranberry Chutney; Smoked Salmon & Dill Potato Gratin; Chicken & Mushroom Strudel with Balsamic Glaze; & Vanilla Bean Crepes filled with Lemon Bavarian Cream & Blueberry Sauce. | ||||
FISH FANTASTIC |
Wednesday April 13 |
Amy Barnes |
$55 |
|
| Learn an array of Fish dishes so that you're comfortable preparing many recipes. Join us to make Blackened Trout with Cajun Potatoes; Margarita Baked Salmon with Rice & Black Bean Pilaf; Coconut Tilapia with Apricot Dipping Sauce & Vegetable Sauté; Pretzel-coated Cod Fillets with Smashed Red Potatoes; Grilled Tropical Tuna with Coconut Rice Salad; Catfish Cakes with Tartar Sauce & Garlic Bread; & Poached Salmon with Hollandaise on Rice Timbales. | ||||
EASY GOURMET FOR TWO |
Wednesday April 13 |
Patricia Ribeiro |
Full |
|
| If you've down-sized your cooking, here is a fun class teaching easy, creative recipes with great new flavors. Enjoy this lesson of Pan-seared Salmon with Asparagus Lemon Salad, Red Wine Reduction & Watercress Puree; Chicken Florentine Risotto with Garlic Parmesan Cream; Bacon & Herb-wrapped Pork Tenderloin with Lemon Glazed Sweet Potatoes; Steamed Baby Bok Choy with Broiled Salmon and a warm Roasted Tomato & Lemon Vinaigrette; Mediterranean Chicken with Rice Pilaf; Beef Tenderloin with Parsnip Slaw & Thai Peanut Sauce; & dessert of Mini Orange Chocolate Chunk Cake. | ||||
THE PLEASURE OF PASTA |
Thursday April 14 |
Amy Barnes |
Full |
|
| Treat everyone to a bit of culinary heaven with fresh Pasta! Learn to make your own Pasta (we'll use store-bought too) & pair it with these wonderful Sauces. Enjoy Shrimp & Mushroom Linguini with Creamy Herb Sauce; Amazing Italian Lemon Chicken with Farfalle Pasta; Whole Wheat Pasta with Artichoke Heart Pesto; Chicken Meatballs with Marinara & Spaghetti; Holy Smoked Bacon & Mushroom Penne Bake; Focaccia & Caesar Salad Supreme; & Sweet Pasta Cake. | ||||
| Class | Day, Date & Time | Instructor | Fee | ||||
TUSCAN COCKTAIL PARTY |
Thursday April 14 |
Linda Martin |
$55 |
||||
| We're pairing a Tuscan theme with a traditional cocktail party. This luscious little menu will feed a few or a crowd with lots of delicious Tuscan flavors. Come for a fun Italian culinary experience to learn Tuscan Stuffed Mushrooms; Shrimp Scampi Bites; Prosciutto Rolls with Fig & Arugula; Ricotta Cheese Puffs; Steak Skewers with Tomato-Basil Sauce; Mini Caprese Grilled Cheese; & Grilled Pizza with Pears, Pecorino & Walnuts. | |||||||
LUNCH AND LEARN |
Friday April 15 |
Laura Slama |
$25 |
||||
| Why not invite a friend to join you for lunch & enjoy this inspired DEMONSTRATION lesson. Our menu is Pan-seared Salmon with White Wine, Artichoke Hearts & Sweet Onions served with Fire-roasted Tomato Risotto. Dessert is Chocolate Graham Cracker Cupcakes with Marshmallow Frosting. | |||||||
GOURMET COUPLES |
Friday April 15 |
Linda Hunt |
$150 per couple |
||||
| Invite a partner to enjoy an evening of gourmet meal preparation & a sampling of wines. We'll prepare Smoked Salmon & Guacamole Bruschetta with Mixed Greens & Vinaigrette of Sherry, Shallots & Herbs, served with Sauvignon Blanc. The entrée is Grilled Beef Filets with Tarragon & Mustard; Grilled Fingerling Potatoes with Blue Cheese Sauce; Swiss Chard & Garlic with Balsamic Vinegar; & Gruyere Cheese Popovers, served with Cabernet Sauvignon. Dessert will be Blueberry-Vanilla Cream Cheese Turnovers. | |||||||
KNIFE SHARPENING CLINIC |
Saturday April 16 |
Kyle Hogan |
Full |
||||
| Learn to use your knives more efficiently. In this lively hands-on clinic, our friend from Wüsthof-Trident will show you how to chop, slice & dice using classic knife cuts. He will discuss different types of cutlery & show how to maintain your knives. Once you can easily chop, slice & dice you'll be more efficient in the kitchen. Students will receive a complimentary paring knife. | |||||||
PIES, TARTS & PASTRY SECRETS |
Tuesday April 19 |
Melissa Stockmar |
$50 |
||||
| Making a crust will seem so easy after you master the lessons of this class! This great lesson will teach Tomato, Goat Cheese & Caramelized Onion Tart; Mediterranean Pie with Spinach, Feta & Sundried Tomatoes; Italian Easter Pie (Sausage, Ricotta, & Prosciutto Filling); Berry Ricotta Tarts; Plum & Chambord Streusel Croustade with Vanilla Sauce; Chocolate Truffle Tart with Butterscotch Sauce & Danish Pastry Apple Bars. | |||||||
WOK & ROLL |
Wednesday April 20 |
Laura Slama |
Full |
||||
| Wokking is fast, delicious & dare we say healthy? It's also a fabulous way to enjoy many types of foods & flavors. Come for a fun & inspiring lesson to make Rice Paper Rolls with Shrimp & Hoisin Peanut Dipping Sauce; Rangoon Spring Rolls in Phyllo with Shiitake Mushrooms, & Cellophane Noodles; Pork Egg Rolls with Water Chestnuts, Bamboo Shoots & Hot Mustard Dipping Sauce; Wok-seared Scallops with Asian Chili Sauce; Stir-Fried Chicken with Spicy Peanut Noodles; & Garlic Beef & Broccoli with Brown Rice. Dessert is Chocolate Spring Rolls with Stir-Fried Bananas. | |||||||
THAI TRADITIIONS |
Wednesday April 20
|
Patricia Ribeiro |
Full |
||||
| There are many great Thai restaurants, but what if you could make great Thai food at home? This lesson will open the doors to the spices & ingredient combinations that make wonderful Thai dishes. Join us to learn Shrimp Spring Rolls with Thai Dipping Sauce; Chicken & Thai Basil Dumplings; Thai Beef with Chiles & Basil over Coconut Rice; Shrimp Pad Thai; Thai Fried Chicken Wings with Hot & Sour Sauce & Salted Mango; Thai Green Shrimp Curry; & Thai Sweet Sticky Rice with Mango. | |||||||
SOUTHWEST STYLE |
Thursday April 21 |
Amy Barnes |
$55 |
||||
| Here is a lesson not to be missed! Come gain an understanding of the variety of Chilies, the ingredients & spice combinations that make up the outstanding flavors of Southwest cuisine. This fun lesson teaches crisp Romaine with Orange Cumin Dressing; Garlic Lime Bacon-wrapped Shrimp; Salsa Baked Goat Cheese with Chips; Pan-fried Steaks with Ancho Chile Sauce & Salsa Verde; Mashed Potatoes with Roasted Poblano Chiles; & Southwest Corn Frittata. Dessert is Coffee Ice Cream with Mexican Chocolate & Cinnamon Tortilla Crisps. | |||||||
GIRL'S NIGHT OUT |
Thursday April 21 |
Linda Martin |
Full |
||||
| Ladies, come for a fun evening with your girlfriends & prepare Salmon Bites with Sundried Tomato Salsa; Grilled Vegetables Skewers; Bake Brie with Caramelized Onions; Stuffed Mushrooms with Spinach & Sundried Tomatoes; Bacon & Roasted Poblano Quesadillas with Guacamole; Grilled Steak on Crostini with Chimichurri Sauce; & Coconut & Chocolate Tartlets. Our Cocktail: Pink Sunrise Champagne Cocktail. | |||||||
LUNCH AND LEARN |
Friday April 22 |
Amy Barnes |
$25 |
||||
| Take a break from your busy schedule to enjoy lunch & a DEMONSTRATION lesson you can share with your family & friends. Sign up & join us for Almond-crusted Chicken Cutlets with Scallion Beurre Blanc & Mixed Mushroom Brown Rice. Dessert will be Lemon Crème Brûlée with Fresh Berries. | |||||||
GOURMET COUPLES |
Friday April 22 |
Patricia Ribeiro |
Full |
||||
| Invite a partner to share a fun experience cooking & sampling wine with this three course meal. Our gourmet lesson is Lemony Zucchini Bruschetta; & Gazpacho with Black Olives with a dollop of Crème Fraiche, served with Chenin Blanc. The entrée will be Pan-sautéed Halibut with Curried Corn Sauce & Tomato Chutney; Roasted Baby Carrots, Shallots & Haricots Verts; & Mushroom Pea Quinoa Risotto, served with Rose. Dessert will be Honey Almond Cakes with Pineapple Zabaglione. | |||||||
CHEESE PLEASE! |
Saturday April 23 |
Shelley Holman |
Full |
||||
| If you've ever been curious about making Cheese, come for this fun lesson to make Mozzarella Cheese from scratch! We'll go on to create a fabulous array of Cheese-inspired recipes including Goat Cheese Ravioli with Bell Peppers & Brown Butter with Wonton Wrappers; Parmesan Cannoli filled with Golden Romas & Bocconcini; Provencal Goat Cheese & Herb Soufflé; Asparagus Ricotta Tart with Gruyere Cheese; Grilled Eggplant, Prosciutto & Mozzarella Roulades; & Cream Cheese Crostata with Orange Marmalade. | |||||||
FRESH FROM THE GARDEN |
Tuesday April 26 |
Melissa Stockmar |
$50 |
||||
| This class will show you how to take farmer's market or grocery store produce & turn it into lots of delicious meals. Our lesson is Herb-Pecan-crusted Chicken Salad with Honey-Mustard Dressing & Field Greens; Herbs de Provence Leek Tart; Grilled Asparagus with Sauce Gribiche (Sauce made of Boiled Eggs, Capers, Mustard, fresh Herbs, & Vinegar); Lemon, Roasted Garlic & Marjoram-rubbed Pork Tenderloin with Grilled Potato & Vegetable Salad; & Butter Basted Salmon with Tarragon Creamed Corn & Red Bell Pepper Coulis. Dessert will be Basil, Strawberry & Lemon Ricotta Tarts. | |||||||
COOKING WITH HERBS |
Wednesday April 27 |
Linda Hunt |
CXL |
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| Learn to identify & use fresh culinary herbs with foods which best complement the flavors of each. Join us for Creamy Red Bell Pepper Soup with Basil; Sautéed Spicy Shrimp with Basil & Mint over Jasmine Rice; Linguini & Ricotta with Chives, Basil, Tarragon, & Tomato Coulis; Steamed Carrots with Cilantro; Salmon, Goat Cheese, Thyme & Leek Tart; & Grilled Pork Tenderloin with Cilantro-Mint Sauce. | |||||||
FISH FANTASY |
Wednesday April 27 |
Patricia Ribeiro |
$60 | ||||
| Learn to prepare many varieties of Fish in new & creative ways. Come for an inspiring lesson to learn Shrimp & Cod Burgers with Tarragon Tartar Sauce; Fish Dumplings with Saffron Sauce; Brazilian Fish Stew with Coconut Milk; Roasted Salmon with Lentil Ragout; Tilapia with Pineapple, Black Beans & Rice; Pan-seared Shark with Caramelized Yam, Fava Bean & Tomato Stew; & Baked Crabmeat-stuffed Sole with Meuniere Sauce. | |||||||
CINCO DE MAYO |
Thursday April 28 |
Amy Barnes |
$50 |
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| If you need a reason for a party, here is a fun occasion & a fabulous menu! Enjoy Crispy Black Bean Tacos with Feta & Cabbage Slaw; Chicken Burritos with Poblano Chiles & Corn; Marinated Flank Steak Nachos; Warm Boracho Drunken Pinto Beans; Southwestern Barley Salad with Black Beans & Avocado; & Tucson Guacamole with Shrimp, Salsa & Baked Tortilla Chips. Dessert is Oatmeal Cookies with Mexican Chocolate. | |||||||
PROVENCE WITH PASSION |
Thursday April 28 |
Linda Martin |
$55 |
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| Gain an understanding of the culinary specialties from this beautiful region of France. This is a lovely menu for entertaining or preparing for your family. Sign up to learn Red Pepper Rouille (Mayo) with Shrimp Toasts; Provençal Salad with Tarragon Vinaigrette; Quick Coq Au Vin; Sole Meuniere with Brown Butter-Caper Sauce; Potatoes Gratin with Goat Cheese, Tomatoes & Olives; Roasted Root Vegetables with Herbs de Provence; & Apricot Tart with Honey & Almonds. | |||||||
LUNCH AND LEARN |
Friday April 29 |
Linda Hunt |
Full |
||||
| Here is a lovely lunch & DEMONSTRATION of Seared Salmon with Mixed Greens & Mango Vinaigrette served with French Bread & Herbed Butter. Dessert will be Bourbon-Chocolate Mousse with Chocolate Shavings. | |||||||
GOURMET COUPLES |
Friday April 29 |
Patricia Ribeiro |
Full |
||||
| Bring your partner to learn this fabulous menu & enjoy a great meal! Sign up for Artichoke Bruschetta & Goat Cheese Soufflés with Green Salad, served with Sauvignon Blanc. The entrée is Beef Tenderloin Steaks with Manhattan Sauce & Seared Scallops; Turnip & Sweet Potato Gratin; & Brussels Sprouts with Red Onions, served with Pinot Noir. Dessert will be Coconut Tarragon Custard with Grilled Pineapple. | |||||||
PIZZA POWER |
Saturday April 30 |
Melissa Stockmar |
$55 |
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| This lesson begins with crust. When you can make that, the sky's the limit! Come learn Grilled Pizza with Salmon Caesar Salad; Pizza Bianca with Goat Cheese, Spinach & Artichokes; Gorgonzola, Grape & Prosciutto Pizza; Eggplant Parmesan Pizza; Mexican Pizza (Spicy Chorizo, Corn & Black Bean Relish & Monterey Jack Cheese); & Pita Pizzas with Hummus, Roasted Chicken, Feta, Zucchini, Pesto & Cherry Tomatoes. Dessert will be Chocolate Pizza with Nutella, Caramelized Pears & Candied Hazelnuts. | |||||||
BLENDER BOUNTY |
Saturday April 30 |
Martie Sullivan & |
CXL |
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| Learn to use a blender for the very best Breakfast Smoothie & Sauces, Soups & so much more! Our DEMONSTRATION teaches the benefits of Vita Mix & Waring blenders. Join us to learn, sample & have fun! We'll show Breakfast Fruit Smoothies; Crepes with Fruit Sauce; Chilled Tomato Soup; Hollandaise Sauce & Mock Margaritas! | |||||||
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| 10749 North Scottsdale Road #101 Scottsdale, Arizona 85260 Tel: 480-596-5628 Fax: 480-367-1722 www.sweetbasilgourmet.com E-Mail:sweetbasil@sweetbasilgourmet.com | |||